Saturday, September 5, 2009

Kaw-Cajun Brisket/Serrano Hot Sausage

Fresh ground pork butt and brisket point

Mixed well, with Fat Johnny's secret blend of seasonings and garden fresh serrano chiles

Stuffed into pig guts & ready for the smoker. Short slide <--click

3 comments:

Ron said...

John,

It really looks good there, sir.

What was the spiciness like? Too much? Not enough? Just right!

Len

Chez said...

pretty spicy, but that was the objective ~ just right for me. the ratio worked out to about 1 serrano chile for every 4 oz. of sausage.

Ron said...

That is the nice about making your own. You get to "have it your way!"

Len